This sweet and savory salad channels fall in both its color and rich flavor. I wanted to take advantage of the seasonal squash varieties currently available at the Brick Street Farms market, so I topped it with some roasted sweet dumpling squash. The squash also added that classic fall orange color and made the dish a little more hearty.
As a base I chose BSF’s Baby Greens, which are a beautiful blend of crisp hydroponic lettuce varieties, they add a wonderful velvety texture to the dish. I also incorporated their Beet Greens which have a deliciously complex beet flavor, not to mention a deep maroon color that really makes the salad stand out in a crowd.
The creamy marinated feta, fresh pomegranate seeds, and perfectly balanced fig balsamic vinegar takes the salad to a whole other level, making it the perfect blend of sweet and salty flavors.
Best of all, the ingredients are simple and the recipe is a breeze!
BSF baby greens
BSF beet greens
Sweet dumpling squash
Lake Meadow Naturals marinated feta (crumbled feta works as well)
BSF Micro sorrel
BSF Fig balsamic Vinegar
Salt and pepper
1. First, chop your dumpling squash in half, cut off the stem, and scoop out the center. Next, cut into slices, leaving on the skin which is fully edible.
2. Place the squash on a baking dish and drizzle with olive oil, salt, and pepper. Bake at 425 degrees for about 30 minutes. Remove from the oven once the underside of your slivers are golden brown and somewhat crispy.
3. While your squash bakes, chop your shallot, crumble your feta, and remove your pomegranate seeds.
4. Tear your lettuce and toss in the oil from the marinated feta, some BSF balsamic balsamic vinegar, and salt.
5. Once your squash is ready, it’s time to assemble! Put down your salad base and then top with your prepped ingredients, finishing with fresh microgreens and an optional drizzle of balsamic vinegar. Enjoy!